Simple Furikake Recipes

FURIKAKE RECIPE

Furikake Recipe image

How to make Furikake- a Japanese spice blend made with seaweed, toasted sesame seeds, salt and optional bonito and spices. Use on rice, veggies, fish or avocado toast! Vegan and Gluten-free. #furikake

Provided by Tonia Schemmel | Feasting at Home

Categories spice

Time 20m

Number Of Ingredients 13

Ingredients

½ cup white sesame seeds (see notes)
2-3 seasoned nori sheets (or plain)
½ teaspoon salt, more to taste
½ teaspoon sugar (optional, but good)
2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
1 tablespoon dulse (toast alongside sesame seeds in the pan)
1 tablespoon black sesame seeds
1-3 tablespoons bonito flakes
½ teaspoon wasabi powder
1 teaspoon kelp powder
¼ teaspoon red chili pepper flakes
1 teaspoon miso powder
2 teaspoons dried shiso leaves

Steps:

In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands.
Add to sesame seeds in a small bowl, along with salt and sugar.
Add any additional ingredients ( see ideas and get creative!)
Store in an air tight container for up to 6 months.

Nutrition Facts : ServingSize 1 teaspoon, Calories 18 calories, Sugar 0.1 g, Sodium 48.9 mg, Fat 1.5 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.4 g, Protein 0.5 g, Cholesterol 0 mg

SIMPLE FURIKAKE

Simple Furikake image

Furikake is a Japanese rice seasoning. It's usually used for just sprinkling on top of rice or mixing in with onigiri. There are many varieties available, but it's sometimes hard to find in stores, so it's much more convenient to make.

Provided by Naito-Ko-

Categories Japanese

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 cup sesame seeds
1 cup of ground nori or 1 cup shaved nori
salt, to taste
nanami togarashi (optional)

Steps:

If nori is in sheets, shave on a grater, or put into a coffee grinder.
Mix all ingredients in a bowl.
Add nanami togarashi (Japanese spice mix) for added flavor and kick.
Add a couple teaspoons to about 2 cups of cooked Japanese rice for an interesting Japanese flavor.

Nutrition Facts : Calories 206.3, Fat 17.9, SaturatedFat 2.5, Sodium 4, Carbohydrate 8.4, Fiber 4.2, Sugar 0.1, Protein 6.4

FURIKAKE SEAWEED SNACKS

Furikake Seaweed Snacks image

Provided by Alton Brown

Time 1h

Yield 32 snacks

Number Of Ingredients 10

Ingredients

2 tablespoons white sesame seeds, toasted and cooled (see Cook's Note)
2 tablespoons black sesame seeds, toasted and cooled (see Cook's Note)
3 tablespoons lightly packed bonito flakes
1 teaspoon sugar
1/2 teaspoon wasabi powder
1/4 teaspoon togarashi
1/4 teaspoon kosher salt
8 (8-inch) toasted nori sheets (reserve the desiccant packet from the nori packaging)
2 tablespoons water
1/4 to 1/2 cup toasted sesame oil, for spritzing

Steps:

Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.

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